Hot Chicken Souffle

• 6 slices trimmed white bread
• 1/2 c. chopped onion
• 1/4 c. chopped pimento
• 1/2 c. mayonnaise
• 1/2 c. milk
• 1 can cream of mushroom soup
• 2 c. diced cooked chicken
• 1/4 c. chopped green pepper
• 1/2 c. chopped celery
• 3/4 tsp. salt
• dash of pepper
• 2 eggs, beaten
• 1/2 c. grated cheese

1. Cut 3 slices of trimmed bread.
2. Place in bottom of greased baking dish.
3. Combine chicken, vegetables, mayonnaise and seasoning.
4. Spoon over sliced bread.
5. Trim remaining bread and arrange on top of mixture.
6. Cover and chill overnight.
7. When ready to bake, combine eggs and milk and spoon over mixture.
8. Cover with mushroom soup spread over top with spoon.
9. Bake in a 325u0b0 oven for 1 hour.
10. Sprinkle cheese on top for the last 15 minutes of baking time.
11. Serves 6.

white bread, onion, pimento, mayonnaise, milk, cream of mushroom soup, chicken, green pepper, celery, salt, pepper, eggs, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384070 (may not work)